Sophisticated Placemat Menu Recipe

Prepare scallops

Pat scallops very dry with paper towels. Remove and discard the small side muscle if present. Season both sides with kosher salt and freshly ground black pepper. Lightly dust each scallop on both sides with the 2 tablespoons of all-purpose flour, tapping off excess.

Heat pan and sear

Place a large sauté pan or skillet over medium-high heat. Add 1 tablespoon extra-virgin olive oil and let it shimmer but not smoke (about 1 minute). Add 1 tablespoon unsalted butter and let it foam. Add scallops to the pan spaced so they do not touch (work in batches if needed). Sear undisturbed for 1.5–2 minutes until a deep golden crust forms on the bottom.

Flip and finish

Flip scallops and add the remaining 1 tablespoon butter to the pan. Spoon the melted butter over scallops while cooking for another 1–1.5 minutes until the scallops are opaque in the center (total cook time ~3–3.5 minutes). Remove scallops to a warm plate.

Finish with citrus-herb

Turn heat to low, add the lemon zest and 1 tablespoon lemon juice to the pan along with chopped parsley and chives; swirl to combine and pick up any browned bits. Spoon this citrus-herb beurre-nage over the scallops just before serving.

Prepare fruit and vegetables: Segment the blood orange and grapefruit using a sharp knife (remove peel and pith, then slice between membranes). Thinly slice cucumber into ribbons with a mandoline or peeler. Place mixed microgreens gently in a large bowl.

Assemble salad base: Add cucumber ribbons, orange and grapefruit segments to the microgreens. Sprinkle toasted pistachios evenly over the greens. Lightly season with 1/4 teaspoon fleur de sel.

Make vinaigrette: In a small bowl or jar whisk together 1.5 tablespoons lemon juice, 1 tablespoon orange juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/4 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper. Slowly drizzle in 3 tablespoons extra-virgin olive oil while whisking until emulsified. Taste and adjust seasoning.

Dress salad: Just before serving, lightly dress the microgreen mixture with about half to three-quarters of the vinaigrette (reserve a small amount to spoon around plate if desired). Toss gently to coat without wilting the greens.

Create a placemat presentation: On each plate or placemat create a loose bed of dressed microgreens and citrus segments in the center. Place 3 scallops on each bed, arranging them attractively with crusted sides facing up.

Finish: Spoon a little of the pan citrus-herb butter over each scallop. Scatter the remaining vinaigrette around the plate if you reserved some. Sprinkle the toasted pistachios if any remain, add micro basil leaves, and finish with a light dusting of extra grated lemon zest and a tiny pinch of fleur de sel per plate.

Serve immediately so scallops remain warm and microgreens remain crisp.